Maxim Integrated MAXSC5W - Manual (Page 19)

Spare Ribs
Yield: 8-10 servings
4-6 lbs pork loin country-style ribs
1 cup ketchup
1 ⁄
3
cup vinegar
1 ⁄ 2 cup brown sugar
1 ⁄
3
cup honey
1 ⁄
4
cup soy sauce
1 tsp dry mustard
1 tsp salt
1 ⁄
2
tsp garlic powder
1 ⁄
4
tsp pepper
1. Bake spare ribs in oven at 500°F for 45 minutes, turning halfway
through cooking. Drain grease and place spare ribs in Slow Cooker.
2. Mix all other ingredients to make a sauce. Pour sauce over spare ribs.
Cover and cook on LOW for 9-10 hours or until tender.
Baked Ham
Yield: 14-16 servings
1 (5-lbs) boneless ham
1 ⁄
4
cup currant jelly
1 ⁄
2
tbsp vinegar
1 ⁄
4
tsp dry mustard
1 ⁄
8
tsp ground cinnamon
10 whole cloves
1. Place ham in Slow Cooker. Cover and cook on HIGH for 5-6 hours or
until hot.
2. Melt currant jelly, vinegar, mustard and cinnamon in a sauce pan.
3. Remove ham. Score ham and stud it with whole cloves. Place ham back
in Slow Cooker. Pour sauce over ham.
4. Cover and cook on HIGH for 30-60 minutes.
Ham and Beans
Yield: 6-8 servings
1 lb dried Great Northern Beans
2 cups cubed ham
1 medium onion, chopped
1 cup sliced celery
1 cup sliced carrots
1 tbsp dried parsley
1 bay leaf
6 cups water
1 ⁄
2
tsp salt
1 ⁄
8
tsp pepper
1. Soak beans in 6 cups of water overnight, drain. Combine beans, ham, onion,
celery, carrots, parsley, bay leaf and water in Slow Cooker.
2. Cover and cook on HIGH for 8-9 hours or until beans are tender. Remove bay
leaf. Add salt and pepper.
Shredded Pork Barbeque
Yield: 12-14 servings
1 (5-lbs) pork butt, shoulder or blade roast
2 (15-oz) cans whole tomatoes, drained
1 cup vinegar
2 medium onions, sliced
1 ⁄
4
cup Worcestershire ® sauce
6 tbsp brown sugar
1 ⁄
2
tsp crushed red pepper flakes
2 tsp salt
1 tsp pepper
2 (16-oz) bottles barbecue sauce
1. Combine all ingredients except barbecue sauce in Slow Cooker.
2. Cover and cook on HIGH for 7-8 hours or until meat is tender.
3. Remove meat and discard bone. Dice or shred meat and serve with
barbecue sauce.
MAXSC5W Use and Care Guide 19.